Red Velvet Cake

How to Make Red Velvet Cake

Preheat your oven to 350 degrees.

Prepare the Pans

Grease and flour three 8-inch cake pans and set aside. You could use two 9-inch pans, but I think the 8-inchers make a prettier cake. Whatever floats your boat.

Mix the Batter for the Cake Layers

Cream together the shortening and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Continue beating for 1 minute on medium speed.

Add the cocoa and red food coloring to the creamed mixture.

Now let me tell you that red food coloring and KitchenAid mixers have no respect for your kitchen cabinets, countertops, nor your clothing. More shirts have been ruined while making Red Velvet cakes. So, when I get to this step, I turn off the mixer and very gently and easily stir the coloring in by hand.

Some people make a paste of the cocoa and food coloring and then add the paste to the creamed mixture. That also helps prevent splashing of the red food coloring.

Add the vanilla to the buttermilk and set aside. And there's my Albany Drug Co. vanilla again.

A Word About Vanilla

Unless you grew up in or around Albany, Georgia, you’ve probably never heard of “Albany Drug Co. Vanilla.” It has to be the best vanilla I’ve ever used. Period. It has a strong vanilla flavor, but there’s something more to it. A sweet, almost smokey (as in cigar kind of smokey) smell. I really don’t know how to describe it. It’s just something you have to experience.

Anyway, Albany Drug Company made this vanilla for years and years. As long as I can remember. Sadly, Albany Drug Company no longer exists, but the vanilla lives! It is still available from U-Save-It Drugs. They’re still making it just like Albany Drug always did. So, if you ever find yourself in southwest Georgia near Albany, run by U-Save-It and get yourself a bottle of the vanilla. You won’t regret it.

By the way, I have no affiliation whatsoever with Albany Drug Company or U-Save-It Drugs. They have absolutely no idea who I am. I just like their vanilla.

Sift the flour together with the salt.

Alternately add the flour and buttermilk to the creamed mixture. Blend the vinegar and baking soda and beat it into the mixture.

Sorry I don't have a picture of the baking soda and vinegar reaction but it happens so fast you don't even have time to pick up your camera. If you have little ones around your house, call them in when you start to do it. They'll love it. All that violent fizzing really excites them.

Bake and Cool the Layers

Divide the batter between the cake pans and bake 20-28 minutes. I know that's a big time difference, but it depends on your oven, the weather, and lots of other stuff. Just start checking it at about 20 minutes.

Remove from oven and allow to cool in pans for approximately 10 minutes. Turn out layers onto a rack to cool completely.

Make the frosting

There's no way to mess this up. You just basically dump it all in the mixer together and crank it up. Beat the butter and cream cheese until light and creamy. Add the vanilla and confectioner’s sugar and beat well. Stir in the pecans.

Frost the Cake

Prepare your cake plate or pedestal. I like to put some strips of wax paper around the edges to keep the plate clean while I frost the cake. I tend to not be the neatest cake froster. Also, I put a little dollop of frosting on the cake plate to help hold the bottom layer. It keeps it from slipping around on the plate.

Spread frosting between the layers, on top and sides of cake. Sprinkle top with additional toasted pecans. See how clean and neat that cake plate is? I told you.